A traditional Spanish restaurant set in a beautifully converted two-level house on Sukhumvit Soi 53. Surrounded by leafy gardens with al fresco seating, Arroz evokes a homey ambiance with a rustic, wood-heavy décor,
>> 112 Sukhumvit 53,
Tel 096 407 6154
A newcomer to Bangkok dining scene, Albricias serves authentic Spanish food by Chef Joan, a veteran of three Michelin star restaurants. The word Albricias means ‘good news’ or relates to the present given to someone when bringing good news.
>> Chatrium Residence Sathon Bangkok, 291 Soi Naradhiwas Rajanagarinda 24, Bangkok 10120
Tel. 02 672 0200 Ext 44
Commaso Cecca, Store Manager and Head Bartender of Camparino in Galleria, brings his concoctions and some of the bar’s iconic flavors to the heart of Bangkok at Vesper.
For many drink connois-seurs, having a cocktail at such historic and legendary bar like Camparino in Galleria in Milan would be one of the quests to be crossed off the bucket list. Well, some Bangkok drinkers were in lucky as some drinks from Milan were being served exclusively the head bartender himself at Camparino Takeover event at Vesper, along with his insights into the cocktail trend and how to stay relevant in the fast-changing world.
With 107 years of history behind it, Camparino in Galleria has now consolidated its position as an establishment that is synonymous with the Milanese aperitivo and innovative mixology at a global level, and that is far more than its refined cocktails and sophisticated atmosphere: a legacy that is intrinsically entwined with the soul of the city of Milan. And since its major facelift in 2019, the bar has also become a worldwide pioneer for innovative mixology and went on to be awarded no.27 on World’s 50 Best Bars 2021 list.
“Do you know what’s the best part of working at Camparino?” asked Tommaso Cecca, current Store Manager and Head Bartender of the historic venue, while stirring what looked like a Negroni at the bar of Bangkok’s very own Asia’s 50 Best Bar awardee. “It’s the opportunity to meet people from around the world and work with some of the most talented, most dedicated people in the industry. And I never get tired of the view of the Duomo di Milano!
After two years enduring the Covid pandemic, the Club was finally able to return to a new, if modified normality we hope may continue. This was our fourth visit to Belga Rooftop Bar & Brasserie at Sofitel Sukhumvit Hotel, and it was more than just a long-awaited treat. Executive Chef Nicolas Basset, Master of Beer and Ceremony Peter Laird, and their entire team provided us a wonderful experience from start to finish.
Several members arrived early, availing themselves of the opportunity to try some of the Belgian beers on offer before the proceedings began with canapés around the bar. Delicious morsels of Beef Tartar on toast and Tuna with Lemongrass on Endive (Bangkok meets Brussels) were served with an Austrian Grüner Veltliner from Fritz Wieninger (2018) as aperitif. Wine Spokesman Robert Lea, admittedly not a big fan of white wines, still found this a suitable, if not awe-inspiring, complement to the food.
Robert was more pleased with our second white wine, a Cantina Terlan Gewurztaminer (2018) from the Südtirol, Alto Adige Region of Northeastern Italy. He appreciated the slightly spicy richness of this wine, which was paired with Poached Asparagus with Truffle Vinaigrette, Marscapone Cream and Pickled Mushrooms. Our Food Spokesman (and Club Wine Master) Thomas Boedinger said this crisp and fresh starter was, for him, the best dish of the day.
We next enjoyed a Salmon Mi-Cuit with Tarragon Crust on Braised Lentils and Petits Legumes. It was a beautifully delicate preparation – the fish was perfectly done, with just a hint of the duck fat in which it was cooked sous-vide style and served with a reduced sherry vinegar sauce. It was accompanied by Two Paddocks Fusilier Bannockburn Pinot Noir (2017) from the South Island, New Zealand. Robert expressed surprise that such a red, with its spicy cherry notes, would go so well with the salmon. He also felt it was perhaps a bit “young” but some others thought it actually tasted nearer the end of its life.
Some mysteries defy explanation. For example, how is it possible, in the nearly 20-year history of our Club, we never before had a lunch at Gianni Ristorante – one of Bangkok’s most popular and iconic Italian restaurants? Oh, individually, of course, we have all enjoyed on many occasions the fine dining and service standards proffered by Gianni Favro since he opened in 1996. Yet it was only now, after the restaurant moved to stunning new surroundings at the Plaza Athenee in Wireless Road, that we visited as a group – a sadly belated decision, but still more than worth the wait.
Upon our arrival, the famously hospitable service staff offered an aperitif, Kellerei St. Pauls Plötzner Weissbergunder 2019, from Südtirol DOC in the Alto Adige region of Italy. Wine Spokesman Alex Fisken declared this Pinot Bianco to be “elegantly understated – like a lot of the people around this table”. He also noted that it was highly rated by experts, refreshingly fruity with hints of pear, apple, and herbs. It went very well with the fine selection of amuse-bouches we enjoyed: Rice ‘Arancino’ with Tomato Gel, Citrus-Fruit Cured Hamachi Carpaccio, Steamed Prawn with Cocktail Sauce, and Tapioca Waffles Topped with Burrata & Anchovies.
Once seated at a long table in the beautiful terrace room, surrounded by glass and mirrors, we were served an Italian classic, Vitello Tonnato – thinly sliced roast veal and tuna sauce, garnished with capers and pickled peppers. Food Spokesman Andrew McDowell enjoyed the delicate flavors of this dish, but was most impressed with how it paired with the wine: Gaja Ca’Marcanda Promis 2016, a widely acclaimed name among Tuscan red blends. Robert Parker gave it 93 points, noting “the Promis has always seen Merlot in a leading role...” and the 2016 (55% Merlot, 35% Syrah and 10% Sangiovese) “is a full and complete wine with nice roundness and bright freshness on the close”. Alex especially appreciated its “fresh and spicy” character.
La Dolta Pasta
Chef-partner Francesco Deiana is reckoned to make some of the pastas in town. Luckily, Bangkok has two branches of this simple but popular restaurant.
Thonglor Branch: 161/6 Thonglor 9 Road, North Klongtan, Wattana, Bangkok Tel. +66 (0) 2 392 8688, +66 (0) 86 300 1111
Silom Branch: 10/15 Convent Rd, Silom, Bang Rak, Bangkok 10500 Tel. +66 (0) 2 236 5558, +66 (0) 61 773 6526
Impressive newcomer serving modern Italian cuisine a la carte and a tasting menu. Located on the first floor of a chic purpose-built venue, with parking below.
726 Soi Suan Phlu, Bangkok.
www.belugabangkok.com Tel. 097 229 4353
Full menu with prices can be found here:
- Mon-Fri: 9.00am - 6.00pm
- Orders before Noon: delivery within 5pm
- Orders after Noon: delivery the next working day
- Orders on Saturday and Sunday: delivery on
- Deliveries outside Bangkok will be arranged on
following business day
- Closed on weekends and public holidays
- FREE DELIVERY with minimum order of B1,000 in
the specified highlighted area on our website.
Below B1,000, a fee of B100 will be applied.
- Delivery outside highlighted area: a fee of B100
will be applied.
- Outside Bangkok: a fee of B200 will be applied.